Tag Archives: basil pesto

pesto chicken and pasta

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A few simple ingredients and dinner is served. Chicken breast, pesto, tomatoes and pasta. I like making my own pesto but you don’t have to. You can find it at most grocery stores.

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If you happen to have an abundance of basil out in the garden or on the windowsill you can never go wrong with making pesto. Actually just go buy some basil at the store or farmers market because basil pesto is delicious by itself with a cracker, some bread, pasta, chicken just about anything.
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basil pesto

Equipment

  • food processor

Ingredients
  

  • 6 ounces washed and dried basil leaves, stems removed
  • 4 ounces pine nuts toasted
  • 6-8 cloves garlic
  • 2 ounces parmesan cheese grated
  • olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

  • Toast the pine nuts until they are a little brown in color and let them cool a little
  • in a food processor add the basil, pine nuts and garlic, pulse until combined.
  • while processing add the olive oil until you get the consistency you are looking for.
  • add some salt and pepper to taste. use what you need and store the rest in a sealed container in the fridge.

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I really love sheet pan meals and I mostly make them in the cooler months which I am not sure why that is, there is no reason to wait. So I decided to make use of what I had on hand fresh tomatoes and garlic from the garden and basil off the back deck.

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pesto chicken & pasta

Ingredients
  

  • 4-6 pieces boneless chicken breast
  • 3/4 cup basil pesto
  • 1 box pasta - spaghetti or ziti

Instructions
 

  • Line a sheet pan with some tinfoil or parchment paper and preheat the oven to 350'F
  • Season each piece of chicken with salt and pepper. Using approximately 1/4 cup of basil pesto over all of the chicken. Arrange each piece of chicken on the sheet pan and bake for 20-30 minutes.
  • remove from the oven and place the tomatoes around the chicken and return back into the oven until the chicken is cooked through.
  • cooked pasta according to the package directions.
  • once pasta is cooked and drained add some pesto to the pasta. slice some chicken and add some tomatoes to your dish of choice and add some shaved Parmigiano Reggiano cheese

Crispy Potato Gnocchi & Pesto

It is a pretty big day here in New England. The Patriots are playing for the AFC championship later today. We were supposed to get 1 to 2 feet of snow I guess at one point they said 30+ inches. But it looks like 6-7 inches, guess it was fake news. I really wanted at least a foot; I mean I feel if it’s going to be this cold at least it can be beautiful and I got snowshoes for Christmas that I want to try them out.
IMG_3927.JPGA friend of mine posted this little Sunday prayer that is quite clever and made me laugh so I have to share it.

Our Brady, who art in Foxboro, hallowed be thy arm. Thy title will come, it will be won, in Kansas City as it is in New England. Give us this Sunday, our weekly win & give us many touchdown passes, but do not let the Chiefs pass against us. Lead us not, into frustration, but deliver us to the valley of the sun. For thine is the MVP, the best of the AFC, & the glory of the Patriots, now & forever, AMEN!!  GO PATS!!!
IMG_3902.JPGBack to food – I still have some gnocchi that I was going to either freeze or make something. I think i mentioned my freezers are ridiculously full so I ended up making something pretty delicious that I wanted to share with you. Honestly I have no idea why I have never made them before. Potato Gnocchi; I feel I have to specify that they are potato since there are many variations out there in the world. But who doesn’t like crispy potatoes and why wouldn’t a crispy potato gnocchi be marvelous? Well it is so here you go!
img_3908.jpgCrispy Potato Gnocchi & Pesto

Ingredients
Package of gnocchi – or make your own if you adventurous (I plan to try making my own some day)
1 tablespoon olive oil
1 tablespoon butter
¼ cups Basil pesto – store bought or clink on the link here cookingatclarktowers basil pesto  

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Bring a pot of water to boil, add the gnocchi and when they float to the top remove them from the water.
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In a saute pan heat a tablespoon of olive oil and a tablespoon of butter, once hot add the gnocchi, try not to over crowd (like I did) or they will steam instead of fry (like mine did) let them brown before turning over, brown them all over.
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Remove to a shallow dish and cover with about a quarter cup +/- of pesto. Sprinkle with freshly grated Parmesan cheese and enjoy!
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Recipe adapted from two peas & their pod